Appetizing factor and taste enhancer

ABSTRACT

The invention concerns a novel appetizing agent containing trisodium pyrophosphate combine with a flavour and a taste enhancer, for dry or semi-dry foods for domestic animals, and a method for enhancing appetence of said foods. The invention also concerns a method for increasing and enhancing the taste of flavours and other factors of taste present in domestic animal foods.

[0001] The present invention relates to a novel appetizing agent for dryor semi-dry food for domestic animals, and to a method for improving theappetence of this food. The invention also relates to a method forincreasing and enhancing the taste of the flavourings and other tastefactors present in food for domestic animals.

[0002] The products currently on the market in the field of pet foodgenerally have high nutritional qualities and may be in the form of dry,semi-dry or wet food, depending on the degree of moisture in the food.

[0003] Wet food (moisture >50%) is relatively expensive to produce andrequires the use of preservatives, which are unnecessary in the case ofdry food (moisture <15%) or semi-dry food (15% <moisture <50%).Moreover, food having a high moisture content generally has fewernutritional qualities than dry or semi-dry food.

[0004] This is why manufacturers wish to manufacture such food, whichfood does, however, have the problem of being of less pleasant tastethan wet food. It is therefore customary to add flavourings or othertaste factors, so as to improve the consumption of this food by animals,and especially cats that are very difficult animals as regards food. Inparticular, it is known that elements based on phosphoric acid may beadded to the surface of food.

[0005] It is known that adding tetrasodium pyrophosphate helps toimprove the appetence of dry or semi-dry pet foods (WO 00/30456).However, this product is very hygro-scopic, and therefore requires themanufacturer to work under controlled conditions when preparing dry orsemi-dry food.

[0006] It is also known that disodium pyrophosphate can be used asappetizing agent in food for domestic animals (WO 92/03931). During theEuropean proceedings, the patentees carried out comparative trialsdemonstrating the inactivity of trisodium pyrophosphate as appetizingagent.

[0007] However, the work of the present invention demonstrates that itis possible to use trisodium pyrophosphate as appetizing agent for dryor semi-dry food for domestic animals, in combination with a flavouringor a taste factor, and that a synergistic effect is observed between thetwo elements.

[0008] Thus, the present invention relates in particular to the factthat trisodium pyrophosphate makes it possible to bring out and enhancethe flavourings and/or taste factors present in appetizing agentsintended to be used in dry or semi-dry food for domestic animals.

[0009] The trisodium pyrophosphate of the present invention thereforehas a very important role to play as taste enhancer, and is used incombination with a flavouring or a taste factor. In this embodiment,trisodium pyrophosphate is not itself a taste factor but, in combinationwith the added flavourings, makes it possible to increase thepalatability of the food.

[0010] Thus, in a first embodiment, the invention relates to the use oftrisodium pyrophosphate, in combination with a flavouring and/or a tastefactor, for the preparation of an appetizing agent intended to be usedin dry or semi-dry food for domestic animals. The preferred domesticanimals for the implementation of the invention are cats. Trisodiumpyrophosphate helps to improve the quality of the appetizing agent.

[0011] In one particular embodiment, the pyrophosphate is present in anamount from 5 to 90%, preferably 5 to 80% and more preferably 5 to 70%by weight in said appetizing agent and, after coating the pet food, thepyrophosphate is present in an amount from 0.01 to 3% by weight of thefood.

[0012] The invention also relates to a method for improving thepalatability of a dry or semi-dry food for domestic animals, comprisingthe step of applying a composition comprising trisodium pyrophosphate incombination with at least one flavouring and/or taste factor to said dryor semi-dry food.

[0013] The invention also relates to a composition (appetizing agent)for improving the palatability of a dry or semi-dry food for domesticanimals, comprising trisodium pyrophosphate in combination with at leastone flavouring and/or at least one taste factor.

[0014] In a preferred embodiment, the trisodium pyrophosphate is presentin an amount from 5 to 90%, preferably 5 to 80% and more preferably 5 to70% by weight in the composition.

[0015] These compositions are preferably used for implementing themethods according to the invention.

[0016] The invention also relates to a method for improving thepalatability of a dry or semi-dry cat food, comprising the step ofadding an appetizing agent according to the invention to said food in anamount such that the pyrophosphate is present in an amount from 0.01 to3% by weight of the food.

[0017] As demonstrated in the examples, trisodium pyrophosphate makes itpossible to enhance and bring out the flavourings present in food fordomestic animals and/or in the compositions used to improve theappetence of said food. Thus, when trisodium pyro-phosphate is presentin combination with a flavouring or a taste factor, a significantincrease in the consumption of the food is observed compared with thesame food in the absence of trisodium pyrophosphate.

[0018] Thus, the invention also relates to the use of trisodiumpyrophosphate for enhancing the flavourings and/or taste factors presentin an appetizing agent intended to be used in dry or semi-dry food fordomestic animals, and to a method for enhancing the flavourings and/ortaste factors present in an appetizing agent intended to be used in dryor semi-dry food for domestic animals, comprising the step of addingtrisodium pyrophosphate, preferably in a concentration from 5 to 90%,preferably 5 to 80% and more preferably 5 to 70% by weight to saidappetizing agent.

[0019] Likewise, the invention relates to the use of trisodiumpyrophosphate in an appetizing agent intended to be used in dry orsemi-dry food for domestic animals, and containing at least oneflavouring and/or taste factor, in order to improve the palatability ofsaid dry or semi-dry food for domestic animals.

[0020] The subject of the invention is also a method for improving thepalatability of a dry or semi-dry food for domestic animals, said foodincluding an appetizing agent comprising at least one flavouring and/ortaste factor, said method comprising the step of adding trisodiumpyrophosphate to said appetizing agent, preferably in a concentrationfrom 5 to 90%, preferably 5 to 80% and more preferably 5 to 70% byweight.

[0021] Finally, the invention relates to a method for increasing theappetizing effect of a flavouring or taste factor, comprising the stepof combining said flavouring or taste factor with trisodiumpyrophosphate, preferably in a concentration from 5 to 90%, preferably 5to 80% and more preferably 5 to 70% by weight. This flavouring or tastefactor is preferably used in the manufacture of a dry or semi-dry foodfor domestic animals, and in particular for cats.

[0022] Preferably, the flavouring or taste factor is combined with thetrisodium pyrophosphate before application to a dry or semi-dry catfood.

[0023] However, in another embodiment, said trisodium pyrophosphate andsaid flavouring or taste factor are added sequentially to a dry orsemi-dry cat food.

[0024] In the particular embodiments of the invention, the trisodiumpyrophosphate and the flavouring are used for dry cat food manufacturedby extrusion.

[0025] The trisodium pyrophosphate and the flavouring are generallyapplied directly to dry or semi-dry food using dry application methods.

[0026] Thus, in the preferred methods of implementing the invention, atrisodium pyrophosphate powder is blended with a powder containing atleast one flavouring and/or taste factor and the powder blend is appliedto the food.

[0027] However, in another method of implementation, trisodiumpyrophosphate is blended with a liquid solution containing at least oneflavouring and/or taste factor, and the extruded dry pet food is coatedwith this solution.

[0028] The invention also relates to the application of trisodiumpyrophosphate to a food already containing a flavouring and/or tastefactor, or to the application of trisodium pyrophosphate before theapplication of a flavouring and/or taste factor. Thus, the trisodiumpyrophosphate and flavouring/taste factor may be applied concomitantlyor sequentially.

[0029] In the conventional ways of implementing the invention, thetrisodium pyrophosphate is used on dry and semi-dry food having amoisture content of about 50% or less by weight and representing anutritionally balanced mixture containing proteins, fibre, glucidesand/or starch.

[0030] Such mixtures are well known to those skilled in the art, andtheir composition depends on many factors such as, for example, thedesired food balance for the specific type of pet.

[0031] In addition to these base elements, the food may includevitamins, minerals and other additives such as seasonings,preservatives, emulsifiers and wetting agents.

[0032] The food balance, including the relative proportions of vitamins,minerals, lipids, proteins and carbohydrates, is determined according tothe known dietary standards in the veterinary field. For example, thecompositional food balance of cat food is determined according to theknown dietary conditions for cats.

[0033] It is possible to use food having protein sources of all kinds,especially plant proteins such as soya or groundnut, animal proteinssuch as casein or albumin, and fresh animal tissue, for example freshmeat tissue and fresh fish tissue, or even elements that are dry or madedry such as fish meal, poultry meal, meat meal and bone meal. Othertypes of suitable proteinaceous materials include wheat gluten or corngluten, and microbial proteins such as yeast.

[0034] Ingredients containing a substantial proportion of starches orcarbohydrates are also used, for example corn, milo, alfalfa, wheat,barley, rice, soya husk and other grains having a low protein content.

[0035] It is also possible to add, to the food that can be used withinthe context of the invention, other ingredients such as whey and othermilk by-products such as other carbohydrates. Furthermore, knownseasonings, including for example corn syrup or molasses, may be added.

[0036] As an example, a typical composition well known in the art for adry cat food composition to which the appetizing agent containingtrisodium pyrophosphate is applied may consist (in percentages byweight) of: about 0-70% cereal base such as flour (corn, wheat, barleyor rice); about 0-30% animal by-product (poultry or beef); about 0-25%corn gluten; about 0-25% fresh animal tissue, such as poultry or beeftissue; about 0-25% soya meal; about 0-10% animal fat; about 0-20%seafood base; about 0-25% fresh fish tissue; about 0-10% corn syruphaving a high fructose content; about 0-10% dry molasses; about 0-1.5%phosphoric acid; and about 0-1.5% citric acid.

[0037] Vitamins and minerals may be added and these include calciumcarbonate, potassium chloride, sodium chloride, choline chloride,taurine, zinc oxide, ferrous sulphate, vitamin E, vitamin A, vitaminB12, vitamin D3, riboflavin, niacin, calcium pantothenate, biotin,thiamin mononitrate, copper sulphate, folic acid, pyroxidinehydrochloride, calcium iodate and the menadione sodium bisulphitecomplex (a source of vitamin K activity).

[0038] The trisodium pyrophosphate is generally prepared in powder form.Trisodium pyrophosphate is commercially available in dry and powder formand is combined with other dry ingredients, such as flavourings and/ortaste factors.

[0039] The expression “flavouring and/or taste factor” is understood tomean an appetizing agent generally used in the pet food industry, thatis to say a composition which, added to a food, significantly increasesthe consumption of this food.

[0040] Among flavourings and/or taste factors commonly used, mention mayespecially be made of poultry liver hydrolysates such as those sold bySPF-Diana (Elven, Morbihan, France) under the numbers VL1009, VP2003 andMP9007, obtained by enzymatic poultry liver hydrolysis with or without apoultry co-product, pasteurization and possible stabilization withphosphoric acid or potassium sorbate, and possible addition ofmalodextrin if it is desired to dry the products.

[0041] There are other flavouring or taste factor manufacturers, forexample Bioproduct (Fairlawn, Mo., USA) and AFB (O'Fallon, Mich., USA).

[0042] In general, the flavourings or taste factors are enzymaticpoultry digestion products which may or may not be supplemented withyeast extracts.

[0043] In general, the appetizing agent is applied to dry or semi-dryfood such as, for example, extruded dry pet food. The appetizing agentmay be applied, for example by spraying or powdering, to the food afterextrusion and drying.

[0044] The following examples are intended to explain certainembodiments of the invention and must therefore not be considered aslimiting.

EXAMPLES

[0045] Example 1

Application of the Appetizing Agent

[0046] The appetizing agent is applied to an extruded dry cat food. Themost common application method, used by SPF, was coating, the main stepsof which are the following:

[0047] preparation of the raw materials (fat and uncoated extruded dryfood) and ingredients (phosphoric acid, liquid appetizing agents andpowders):

[0048] weighing of the raw materials and ingredients,

[0049] heating of the fat,

[0050] heating of the liquid flavouring(s),

[0051] mixing of the liquid flavouring(s) with phosphoric acid;

[0052] coating proper:

[0053] introduction of the extruded dry food into the actual pilotcoater (=heated batch-type fluidizing mixer),

[0054] introduction of the liquids into the heated containers,

[0055] start-up of the mixing,

[0056] spraying (at atmospheric pressure) of the fat onto the extrudeddry food with a dose of 6%,

[0057] spraying onto the extruded dry food of the liquid flavouring witha dose of 3% or dusting of said food with powder with a dose of 1%,

[0058] stopping of the mixing,

[0059] bagging;

[0060] storage: the extruded dry food are stored for at least 2 weeksbefore being tested.

Example 2 Appetence Test

[0061] 2.1—Principle

[0062] The appetence test is based on the postulate whereby the morefood consumed, the more appetizing it is.

[0063] Individual versus (2 bowls) appetence tests, based on thecomparison between two foods, are carried out. One test is performed ona panel of 35 cats and repeated for 2 days.

[0064] 2.2—Characteristics of the Panel

[0065] The SPF panel is made up of 35 cats covering 90% of European catbreeds, thereby being representative of the European population.

[0066] 2.4—Operating Method of the Test

[0067] Identical amounts of food A and food B were weighed out andplaced in identical bowls. The amount present in each ration enables thedaily requirements to be met;

[0068] distribution of the bowls: the bowls are placed in an individualfeed trough accessible via a cat flap;

[0069] duration of the test: 16 hours.

[0070] 2.5—Parameters Studied

[0071] Measured parameters:

[0072] 1st food consumed;

[0073] amount of each food consumed by the end of the test;

[0074] Calculated parameters:

[0075] individual consumption ratio in % (CR)

[0076] CR_(A)=consumption of A(g)×100/consumption of A+B (g)

[0077] CR_(B)=consumption of B(g)×100/consumption of A+B (g);

[0078]

Average consumption ratio (ACR) average of the individual ratios.

[0079] 2.6—Statistical Analysis

[0080] Statistical analysis is used to determine if there is asignificant difference between the 2 ratios:

[0081] ACR

Student's t-test with 3 error thresholds, namely 10%, 5% and 1%.

Example 3 Comparison Between Food with and without TrisodiumPyrophosphate, with Neither Flavouring nor Taste Factor

[0082] After applying fat to the extruded dry food, the surface isdusted with 1% of trisodium pyrophosphate and this food is compared withthe same extruded dry food coated with fat but with no pyrophosphate.

[0083] No significant difference is observed between the two foods.

[0084] Conclusion: Trisodium pyrophosphate is not an effectiveappetizing agent when it is used alone.

Example 4 Comparison between the Appetence with Flavouring and with andwithout Trisodium Pyrophosphate

[0085] 4.1. Compositions Tested

[0086] Three different formulations are tested: 2 in powder form and 1in liquid form:

[0087] Liquid: mixture called XVL0070 composed of:

[0088] VL1009 liver hydrolysate: 90% by weight

[0089] Na₃HP₂O₇: 10% by weight

[0090] The VL1009 liquid liver hydrolysate is obtained from a mixture ofpoultry co-product and poultry liver, which is enzymatically hydrolysedand then pasteurized at 85° C. for 30 minutes, stabilized by theaddition of phosphoric acid and potassium sorbate, and then BHT is addedas antioxidant. It is available from SPF-Diana.

[0091] The powdered pyrophosphate is incorporated into this liquid. Thisliquid obtained is coated onto the extruded dry food.

[0092] Powders: mixture 1, called XVP0036 composed of:

[0093] VP2003 powdered liver hydrolysate: 70% by weight

[0094] Na₃HP₂O₇: 30% by weight

[0095] The VP2003 powdered liver hydrolysate is obtained from a liquidliver hydrolysate (cf. above formulation) with no phosphoric acid, towhich maltodextrins are added as drying support. The liquid thusobtained is spray-dried. It is available from SPF-Diana.

[0096] The powder is mixed with triNa pyrophosphate:

[0097] mixture 2, called XMP1004, composed of:

[0098] MP9007 powdered liver hydrolysate: 55% by weight

[0099] Na₃HP₂O₇: 45% by weight

[0100] The MP9007 powdered liver hydrolysate is obtained from a liquidliver hydrolysate (cf. above powder formulation) but with no poultryco-product, to which maltodextrins are added as drying support. Theliquid thus obtained is spray-dried. It is available from SPF-Diana.

[0101] The powder is mixed with triNa pyrophosphate.

[0102] 4.2. Results

[0103] The flavourings are coated onto extruded dry cat food with a doseof 1% (powders) or 3% (liquid). Two weeks after coating, the extrudeddry food is presented to 35 cats in two different bowls and theconsumptions of each of the two foods are quantified. These consumptionswere statistically analysed using the Student's t-test method. Productstested Results Day 1 A = 3% VL1009 Consumption ratio: 22/78 B = 3%XVL0070 B - THS Day 2 A = 3% VL1009 Consumption ratio: 16/84 B = 3%XVL0070 B - THS Day 1 A = 1% VP2003 Consumption ratio: 35/65 B = 1%XVP0036 B - HS Day 2 A = 1% VP2003 Consumption ratio: 29/71 B = 1%XVP0036 B - THS Day 1 A = 1% MP9007 Consumption ratio: 29/71 B = 1%XMP1004 B - THS Day 2 A = 1% MP9007 Consumption ratio: 16/84 B = 1%XMP1004 B - THS

[0104] 4.3. Conclusion

[0105] The appetizing agents containing trisodium pyrophosphate aretherefore significantly more appetizing than the appetizing agents notcontaining any trisodium pyrophosphate, to within a 1% risk of error.

[0106] These results therefore demonstrate that the addition oftrisodium pyrophosphate to various flavourings/taste factors inappetizing agents helps to improve the palatability of food presented tocats.

1. Use of trisodium pyrophosphate, in combination with a flavouring and/or a taste factor, for the preparation of an appetizing agent intended to be used in dry or semi-dry cat food.
 2. Use according to claim 1, characterized in that the trisodium pyrophosphate is present in an amount from 5 to 90% by weight in said appetizing agent and, after coating the cat food, the pyrophosphate is present in an amount from 0.01 to 3% by weight of the food.
 3. Method for improving the palatability of a dry or semi-dry cat food, comprising the step of applying a composition comprising trisodium pyrophosphate in combination with at least one flavouring and/or taste-factor to said dry or semi-dry food.
 4. Appetizing agent for dry or semi-dry cat food, comprising trisodium pyrophosphate in combination with at least one flavouring and/or at least one taste factor.
 5. Appetizing agent according to claim 4, characterized in that the trisodium pyrophosphate is present in an amount from 5 to 90% by weight in said appetizing agent.
 6. Method for improving the palatability of a dry or semi-dry cat food, comprising the step of adding an appetizing agent according to either of claims 4 and 5 to said food in an amount such that the pyrophosphate is present in an amount from 0.01 to 3% by weight of the food.
 7. Method for improving the palatability of a dry or semi-dry cat food, said food including an appetizing agent comprising at least one flavouring and/or taste factor, said method comprising the step of adding trisodium pyrophosphate to said food.
 8. Method for increasing the appetizing effect of a flavouring or taste factor, comprising the step of combining said flavouring or taste factor with trisodium pyrophosphate, preferably in a concentration from 5 to 90% by weight.
 9. Method according to claim 8, in which the flavouring or taste factor is combined with the trisodium pyrophosphate before application to a dry or semi-dry cat food.
 10. Method according to claim 8, in which said trisodium pyrophosphate and said flavouring or taste factor are added sequentially to a dry or semi-dry cat food. 